Buttered Brazils are whole Brazil nuts encased in smooth butterscotch. A firm favourite that is made to an original recipe in Scotland. They are ideal as a gift at any time of the year and easy to make.
Preheat the oven to 200°C/Fan Oven 180°C/400°F/Gas 6. Lightly oil a large baking tray/sheet and line with baking/parchment paper. (Only need to grease the paper in place if your baking tray doesn't a lip, as everything can slip off on to the floor). See Photo 1.
Scatter the Brazil nuts over the prepared baking tray/sheet, in a single layer and place in the oven for about 10 minutes. Remove from the oven when they are slightly roasted and a light golden-brown. Set aside to cool. See Photo 2.
PREPARE BUTTERSCOTCH COATING
Place the sugar, butter, cream of tartar (or lemon juice), and water in a deep, heavy-bottomed pan over a low heat (not non-stick). Now stir until the sugar has dissolved. Dip a metal spoon into the mixture to check the sugar is completely dissolved. If you can see any sugar crystals on the spoon it needs a few more minutes. Note if using granulated rather than castor sugar, it will take a little longer for the sugar to dissolve. See Photos 3.
Now bring the mixture up to a boil, without stirring. Now this is important - DO NOT STIR. If you do it will crystallise and you will have to start again. Swirl the pan occasionally. If you see a few crystals up the sides of the pan while it is reaching temperature, you can carefully, with a pastry brush, push them back into the syrup with some water. See Photo 4.
Using the thermometer, let it bubble away until the thermometer reaches 149°C/300°F. Boiling sugar is extremely hot so be very careful you don’t burn yourself. See Photos 5
COAT THE NUTS
Remove the pan from the heat . Working quickly using a fork and a spoon, carefully dip each Brazil nut into the hot toffee. Alternatively, add a handful of Brazil nuts at a time and stir to coat before removing them individually. Take care when handling the toffee as it will be very hot. If the toffee starts to harden in the pan, briefly return it to the heat to soften a little.
Place the toffee-coated Brazil nuts on the papered baking tray/sheet and leave to cool for an hour. See Photo 6.
Once cooled store in an airtight container at room temperature for up to 1 week if you are lucky for them to last that long. See Photo 7.
Notes
Make It A Handmade Christmas This Year
– Less Expensive & More Personal!
*(£10.99 Friars ready-made Buttered Brazil Nuts (240g). Homemade £6.23 (buying all ingredients) £4.93 if using lemon juice/white vinegar instead of Cream Of Tartar. Just £1.99 if you only buy Brazil nuts. (*as at December 2022). This is based on 200g Brazil Nuts & other ingredients from Aldi, Asda or Morrisons Buy nuts in bulk for cheaper & will cost even less to make per batch.)Many people are scared at making caramel but as long as you follow the recipe you will be fine. For more on making caramel & hints and tips, see Caro's article & recipe for Salted Caramel Sauce.1 Serving is 5 Brazil Nuts (approx.)1 Serving is 175 Calories (approx.)Be very careful when working with very hot sugar. If using Granulated rather than Castor sugar, note it will take a little longer for the sugar to dissolve.No Cream Of Tartar? - Use equal part lemon juice or white vinegar.For more food gifting ideas, go to my Christmas & New Year recipesCheck out Last Minute Food Gift IdeasOr go to Valentine's Day Recipes
Nutrition Facts
Buttered Brazil Nuts
Serving Size
5 nuts
Amount per Serving
Calories
175
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.